All language subtitles for Masterchef.Au.S16E32.720p.WEB-DL.AAC2.0.H.264-WH

ANNOUNCER: Previously on
MasterChef Australia...

WOMAN: Oh, boy!
(GASPING)

This incredible creation
from the Patissier of Pain

inspired them to step up
their pastry game.

JEAN-CHRISTOPHE: Your choux
are cooked perfectly.

I think you've done a very good job.

ANDY: That is an absolute belter
of a croquembouche - well done!

And it was a sweet,
sweet victory for Mimi,

who won Immunity.

That's what I came here for,
is to see this.

Yeah, like, that is bangin'.

Tonight...

..Zumbo's back with Immunity
for whoever conquers...

..the great divide.

MAN: What tricks await us
in the kitchen?

(WHOOPING AND CHEERING)

Come on down, everyone!

What?

Ah!

What?

Alright.
MAN: Oh, God.

(SPEAKS INDISTINCTLY)

What is this?

This set-up is scary.

Oh, my God!

Ah, everyone's feeling scared,
but also excited.

It's crazy.
I honestly have no words.

Well, I'm sensing a bit
of a divide in the kitchen today.

Hmm!

Which might have something to do
with that ginormous wall.

That bad boy is the only thing
that stands between you and Immunity.

DARRSH: I think I already know what
today's challenge is going to be,

because I've watched
a lot of MasterChef

and I'm...crapping myself.
(CHUCKLES)

Well, today's challenge
is pure chaotic joy.

Oh.

It's something we like to call twins.

(CONTESTANTS GASP)

Oh, no!

What's twins?
No!

You'll be cooking in teams of two,
side by side.

But of course there's a catch.

Oh.

You won't be able to see each other.

Oh, my God!

Oh, gosh.

Between you and your partner
stands that great big wall.

Regardless of the divide,

you'll have to cook
the exact same dish.

(LAUGHTER)
What?

A twin dish when you can't see
what your team-mate's doing?

That's ridiculous.

How are we going to do that?
(LAUGHS)

The goal is, of course, to make them
both look and taste identical.

OK.

You'll have to let your partner know
every single move you make.

Oh, gosh!

You won't know how close or far
your twinning dishes are

until we taste them.

Oh, my gosh. (CHUCKLES)

The team that gets their dishes
closest to one another's

and produces the best dish,
will win Immunity.

I did this challenge in Back To Win
and it was incredibly fun,

but also incredibly difficult.

And it gets super chaotic.

It's also a massive exercise
in communicating,

and more than ever,
I would say pick the right dish.

Really, really starting to think
this is...

..this is going to be a hard day.

Now, you've been eyeing up
these boxes

and they are going to decide what,

but also who you're cooking with.

(ALL GROAN)

Jesus Christ!

No, you can't cook with him.

(LAUGHTER)

Under each box is something
that you must use in today's cook.

And there's also a coloured apron
that will decide your pairing.

Gill, first to come off the ring.

What colour box
would you like to lift the lid on?

I have to go with my matching pants
and go green today.

Sofia is going to do the honours.

Come on, Sofia.

Oh!

(OTHERS GASP)

You got an air fryer, Gill!

I've never used one in my life.
(LAUGHS)

That changes today.

You'll have to use an air fryer in
your sweet dish in this challenge.

Darrsh, you ready, mate?
What colour would you want?

Going with yellow.

Any reason?

Closest to resemble gold
and today's about winning gold.

Oh, he's going for the medal!

(LAUGHTER)

ALL: Ooh! (CHEERING)

Mate, you got a stand mixer,

so you have to incorporate
that piece of equipment

into your dish in the cook.

Nat, what colour box?

Baby pink.

Ooh!

Ice-cream machine!

Whoo!

Lochy, you're next, mate.
What box do you want?

Blue over there.
Blue.

It is an air fryer, and that means
you're twinned up with Gill.

Oh!

I've never used an air fryer either.
(LAUGHS)

I like this. Let's go.

My partner in crime is Lochy.
He's my home slice.

I've never used an air fryer
and Lochy's never used an air fryer.

That's a recipe for a disaster
in itself.

Harry, breathe out, mate.
Like, it's all good.

(LAUGHTER)

Uh, I'm going to go the light blue.

Righto, Poh. What have we got?

Hey!
I'm sorry, man.

I'm sorry.
(LAUGHS)

I'm bloody stoked that
I'm on the pink team with Darrsh

'cause he's the dessert guy.

Stand mixer, plus him,
it's a pretty tough combo to beat.

We got it. We got it.

Sav, you're staring
these boxes down.

Let's go hot pink.

It's a blender!

OK.

Sumeet, comes down to this choice.

We'll know who our twins are
after you pick.

Oh, my God, this is tough.

I think I'm going to go orange.

Zumbo.

Ice-cream!
Yes!

It's an ice-cream machine.

So you are teamed up with Nat.

Pezza, mate, unfortunately,

there's nothing else to choose
but the purple one.

I'll take purple.

(CHEERING)

It's a blender, which means, Pezza,
you're teamed up with Sav.

SAV: I'm actually very excited
to work with Josh, Pezza.

Pezza has an excellent track record
with team challenges,

so I'm really hoping that a little
bit of that luck shines on us today.

Righto, listen up.
I've got some rules for you.

We're giving you 90 minutes.

That's 90 minutes to plan,
shop and cook.

Oh.

And don't forget to utilise
your appliance.

Here's something to note.

When your team leaves the pantry,
it'll be closed.

(GASPS)

The winning pair will be safe
from Sunday's elimination

and sitting pretty on the gantry.

Good luck to all of you.

Remember, use those outside voices.

It is going to get loud in here.

Your 90 minutes starts now!

(ALL SHRIEK)

Alright, dude.
Alright.

What I'm thinking is
a meringue nest about this big.

Then we're gonna go, like,
a lime curd.

Yep.

With today's challenge, I'm gonna
take the lead in this cook and help

Harry through that process
of creating the dessert.

Just a cream, a salted caramel.
Yep.

And then, um, some Lotus biscuits,
like, crushed over the top.

Yeah, sick. Yeah. Awesome.
Yeah, yeah.

Uh, I've made a ginger and lime
ice-cream before.

Ginger and lime together?
Yeah.

OK.
Or, uh, even cardamom ice-cream.

Ooh, yum.

I am loving being paired with Nat.

So I reckon we have to be
super strategic

in order to replicate
the best flavours possible

and the closest way possible.
Correct.

Nat and me are roomies.

We both have exactly the same vibe.

Our strategy going into this cook
is to really pick a dish

that is going to be easy to mirror.

I was thinking about doing
a mango and sticky rice.

Cardamom would go beautifully
so we can do a cardamom ice-cream.

So do a simple no-cook ice-cream.
OK, cool.

OK. I think we need to be
as clever as possible.

Air fryer we've got.

We both haven't used, but we need
to use it to our advantage

in terms of an element.

HARRY: Dehydrate some nuts
or roast some nuts.

I've got an idea to make
a shortcrust pastry,

but with buttermilk.

I think making a shortcrust pastry
that matches the exact same

is going to be difficult.
That's a very good idea.

'Cause I was thinking maybe
like a tart,

'cause that's easy enough
for both of us to do.

My shortcrust recipe
is really easy.

I can yell it over to you.

My team-mate for the day is Sav
and we're making a choc-cherry tart.

The biggest worry is I'm not
that familiar with desserts,

so communication is going
to play a big part for us today.

And what are you thinking
plate-wise?

And so we'll, like, plate the tart,
like, just in the middle,

just around the outer edge.

Just cut cherries in half
and put it around.

Straight up from the start
we decide Sav's taking the lead.

I'm happy to play second fiddle
today and just have my ears open

and follow Sav's directions.

I think you just need to be clear,
"Pezz, I'm doing this now,

"I'm doing this."
Yep.

My wife would probably say
my listening skills
are not the best.

I only listen to what I want
to listen to.

Alright, let's go.
It's, uh.

It's uh... What does she say?

It's selective hearing,
I think she calls it. (LAUGHS)

Alright. First things first,
cake flour.

We need one of those.

HARRY: Let's get, like,
six limes each, I reckon.

Yep.
Cool.

Cardamom, milk, eggs we need.

Cherries. I think that's plenty.

OK. Let's do it, dude.
Let's do it.

Good luck, mate.
Come on, guys! Yeah.

Let's go!
I'll see you in 90 minutes.

Probably 70 now.

Oven to 170.

Yeah. Oven at 130.

Are you there, Sav?

I am, Pezza, I can hear you.

That's me. Organise your stuff.

Alright, teams, I hope you got
all your ingredients

because Jean-Christophe
is shutting the pantry.

That's it.

C'est fini.

Alright, Harry.

Harry?
What's that, Darrsh?

Um, I think that's
a fantastic challenge once again.

(LAUGHS)
I knew you'd love this one.

You and I both know this challenge
is chaos!

Like...
Yeah, so chaotic.

For me, it comes down
to three things -

having a good plan,
making sure you got
all the ingredients

'cause the pantry is no more.

And then, thirdly, the most
important one, communication.

(SHOUTS) You got to talk like this!

(QUIETLY) And not talk like this.

Lochy.

Lochy!
Need to talk louder, darl.

But with me, my challenge,
I had Reece,

who is a very similar style baker.

So we thought we spoke the same
language and we still struggled.

Yeah. It wasn't your greatest work.
(LAUGHS)

I think he's got to pick
foolproof recipes,

things that you can't stuff up,
things that everybody knows.

Use moulds.
Yeah.

Like, plate it in a glass.
Yeah.

Things like that so it's not hard
to really create an identical dish.

If I could have twinned with myself,
would be with Andy.

Yeah, baby!
I can hear him. Ha!

Would you be able to understand
anything I say?

No! I forgot about that! (LAUGHS)
I was gonna say that!

You'd be like,
"Yeah, just bung it in."

"Bung it in the oven, you legend,
for about 10 minutes.

"You'll be sweet, mate."
(LAUGHS)

It's a lot of fun,
but there is a lot of chaos

because they really care
about what they could walk away with,

which is Immunity
from Sunday's elimination.

Agh!

You good, Hazz?
Alright, mate? Yep.

We're going to be separating
four eggs.

We're making a meringue nest
with a lime curd, a salted caramel,

some fresh cream
and Lotus biscuit crumb.

Stand mixer on four.

OK. On four.

I couldn't be happier to work
with Darrsh because he's obviously

really, really strong at desserts.

I'll tell you when to stop.

There's additional pressure
for me today

because I'm seen as the dessert guy.

So I hope that
we can impress everyone.

Alright, Harry.
Yep.

We're going in with the citric acid.

The first thing for our dessert
today is the meringue.

It needs a full hour to cook,
at least.

Alright. Citric acid is in.

There's a lot of things that can
go wrong with meringue.

The eggwhites need to be whipped

to the perfect consistency
and texture.

How's it looking? Good?

Like they're still joined
in the middle.

Yeah, perfect.
That's exactly what I've got, mate.

The meringue needs to be cooked
for the perfect amount of time.

Needs to be a shell on the outside,
hard, crispy and soft on the inside.

And we're going to take a scoop
and put it on this tray.

OK.

On top of that,
it needs to look the same.

How are you going, Harry?

And you're aiming for a diameter

that's the same
as the little mixer thing.

There's a lot that can go wrong
with meringue.

And I'm actually starting
to question

whether I've chosen the right dish.
(CHUCKLES)

Alright, mate, mine's going in now.

Top shelf?
Top shelf. Yeah.

Alright, I've put them
in the oven.

Sumeet,
is your ice-cream machine on?

Yes, I've got my ice-cream machine
on pre-cool.

Today for the twin challenge,

Sumeet and I are making mango
sticky rice and cardamom ice-cream.

Pre-cool. Let's go.

I think the best way to win
this Immunity challenge

is to be strategic.

I'm going to communicate how to make
mango sticky rice,

and Sumeet's going to communicate
how to make cardamom ice-cream.

Can you see my hand?
Yeah.

Yep, OK. Nat...
Yep.

..for the ice-cream it's one egg,
250g of full cream...cream,

100g of sugar,
whisked in the stand mixer.

Yeah.

Next, we want to rely on appliances.

Appliances is so crucial
to making sure that everything

is going to be consistent.

One teaspoon of cardamom too much?
It's perfect.

Once it's added, then the ice-cream

is ready to go in the churner.
Perfect.

So the ice-cream will be done
in the ice-cream machine,

and the sticky rice is going to be
cooked in the pressure cooker.

I believe this is going to make sure
our dishes are exactly the same.

OK, Nat, I'm ready
for your sticky rice.

(SHOUTS) Andy! Andy!

ANDY: Oui, chef!

In the oven! (LAUGHS)

Sav.

Sav.

For today's Twin Challenge,
I'm on the Turquoise Team.

I'm working with Sav,
and we're making a choc-cherry tart.

What are we doing, Sav?

Oh, look, I've definitely found
some fun in Sweet Week.

Sav, where is she?

So now they call me Pezza
the butcher, the baker,

like they said
to the candlestick maker.

(LAUGHS)

Yo, Pezz.

We're trying our best
to talk across the wall.

Mate, pretty much 250 mil
on the dot.

Pezza.

But the kitchen today
is very, very loud.

Alright, Darrsh,
I'm on the whisking of that.

You there, Sav?
Yo, Pezz.

But the biggest problem
is I can't hear Sav.

Pezz.
Yeah, Sav.

I'm gonna take the seeds

out of the cherries.
Yep.

And I'm gonna weigh about 150g
without the seeds, alright?

150 or 100?

1-5-0.

Sorry, what did you say?

1-5-0.

Beautiful.

My communication,
I'm loud, I'm boisterous.

I say what I feel, but if I can't
hear myself think,

let alone hear
what Sav's got to say,

how are we going to make
identical tarts?

Hey, Pezz.

Go 100g.

What's that, Sav?

Pezza!

Let me know when you're done.
What'd you say?

Alright, Harry, we're going to move
on to our lime curd now, alright?

Righto.

This is our last chance
to win Immunity in Sweet Week.

Although I really want to win
Immunity for myself,

I kind of want to win it
for Darrsh more.

Like, he's had a massive week,

and I feel like I owe it to him
to do well today.

But in order to win Immunity,
Darrsh and I literally have to make

the same dessert
without seeing each other.

Harry, I'm guessing you're
taking the lead on this one.

Ah, no, no. (LAUGHS)

What are you and Darrsh making?

So Darrsh and I, we're making
meringue nests

with lime curd and salted caramel.

ADRIANO: It's like a key lime pav,
sort of...?

Yeah. Yeah, yeah.
I came up with it myself.

Yeah.
(LAUGHS)

I think it's a smart choice
of textures, honestly.
Yeah.

Everyone knows how to make
a meringue. Should do.

Yeah, for sure.

Curd is an Aussie staple.
It's pretty smart.

Yeah, I think the hard part
is just the nest, really, eh?

If the nest is different...
Yeah.

You just want to hope that Darrsh's
look exactly the same, eh.

Yeah. Sweet as. Thanks, guys.

Communicate and have fun, man.
OK, cool.

HARRY: Hold on. Go.

Separate four eggs
from whites to yolks.

Got it!

Today we're making a pandan
Swiss roll that's going to have

a coconut cream on the inside
with some toasted coconut.

And that's going to be done
by our trusty air fryer.

I've never used an air fryer.
Neither has Lochy.

So in that regard,
we need to be clever and strategic.

So we decided to do
toasted coconut in there.

And that's a hero flavour
of this dish too.

So it kind of heroes the air fryer
without even realising it.

Eggs are done, Gill!

But first things first,

we need to get
this cake batter made.

And then add two tablespoons
of vegetable oil.

Yep.

And a quarter of a cup
of caster sugar to the egg yolk.

Yep.
And whisk it.
Got it.

It's very important to get
this cake batter right.

And it's crucial to get
these measurements accurate

and to really communicate that
with Lochy.

OK, Gill, we've got sugar, oil,
two eggs.

So tell me the measurements.

Uh, quarter cup and two tablespoons.

Yep. Perfect. Whisk it for a minute.

This Swiss roll, it's
the main element of this dish today.

Sponge Swiss roll is notorious
for being very tricky.

So it's really daunting today
to be cooking a sponge,

especially when Lochy and I
aren't the dessert lords

that we would love to be.

Lochy.
Yep.

Make sure you're using
an electric beater, yeah,
for the eggwhite.

Is that like the, uh...?
The hand one.

The hand-held one
with the two prongs.

Oh, yeah. Gotcha.
Never used one before.

But I know this sponge cake recipe
like the back of my hand.

And if we break this down slowly,
we can really nail this.

Attention! Attention!

You have less than one hour to go!

(WHOOPS)

Let's go, team! Whoo!

(SHOUTS) I'm still going.
Are you still going?

Yeah.

Add a tablespoon of caster.

And put it at a high speed, Lochy.
Gotcha.

They're so loud!
Why are they so loud?

I'm ready for your sticky rice.

What was that, Sumeet?

Me and Sumeet are so quiet.

SUMEET: I definitely am not one
of the loud voices in this group,

that's for sure.

Put two cups of sticky rice
into the pressure cooker.

People generally describe my voice
as, you know, soft.

So I am known to be
a soft-spoken person.

Nat, if you need me, just say,
"Sumeet," and then say, yeah?

Pardon?

So it is a disadvantage
having a soft voice

in a challenge that requires you
to be shouting over a wall.

However, that doesn't necessarily
mean we won't have identical dishes.

Sumeet!

Sumeet.

Sorry, Nat.

300 coconut cream.
Yep.

And then half a teaspoon of salt.

Half a pinch of salt.

Call my name when you want
to double-check.

Oh, my God!
I'll be back with you.

What are you cooking?

So what we're cooking today
is sticky rice with mango.

And we're doing, um,
a cardamom ice-cream with that.

What about plating?
Thought about that?
We've thought about plating as well.

That's how we actually started.

So that we could have a clear vision
of what it would look like.

I'm assuming this comes into it.
That's exactly right.

Very smart.
Yes, yes.

So we're just, you know, just
so that we can be more consistent.

What's your strategy?
I mean, do you have a plan?

In terms of a strategy, we're
just going with be calm, cook well.

Love you so much.
Great communicator...

(QUIETLY) ..but it's just
a little bit soft.

I'm trying to be as loud as I can.

Luckily, we both can hear
each other, but, yeah, it's loud.

Andy!
Hello.

It's Poh.
Yeah. What's up?

What do you think of their plan?

Um, plan's pretty solid.
Great plating.

I'm just a little bit worried
about the...

..there was an element of be calm.

Mate, there's nothing calm
about this!

An element of what?

This is why you weren't good
at this challenge, Poh.

All I could hear was 'deep harm'.

Good luck.
Thank you.

All the best. Have fun.
Thank you. I need it.

Nat, you here?

How much time do we have?

We've cut the kitchen in half

and you're exactly halfway through
the cook.

45 minutes to go.

(WHOOPING AND CLAPPING)

WOMAN: Hustle! Hustle!

How much cherry juice do you have?

Cherry liquid, I've got 143g.

OK, I need you to get 100g
into a saucepan.

For our chocolate and cherry tart,

we've made the cherry gel that goes
on the bottom of the tart.

And we have the pastry for our tarts

rolled out and chilling
in the fridge.

Alright, Pezza,
pastry out of the fridge.

Yep.

Got it out of the fridge.

So line one of your pastry tins,
please.

Line one of my pastry things?

Yeah. So get two of the tart tins.
Yep.

And just line one for now.

And just line one with, um...

Yeah. Line one, but let there be
overhang on the sides.

The paper right around the outside
and everything?

Yeah. Let it hanging out.

Leave it hanging on the outside.

Righto.

I've never made
a shortcrust tart before,

so I'm relying on Sav to tell me
what to do.

Yeah. Done, Sav.

Can you put one tart tin
on top of the line case?

So that it closes,
so it doesn't puff up.

So that way we're just doing
a blind bake now.

Yep. Done it.

Yup, I'm almost there as well.

I'm just lining mine properly.

I'm not ahead of you, am I?
What's wrong with me?

Pezza, just take your tart tin.

Yeah.
The lined tart case. Just that one.

What's that? I can't hear you.

And put it into the blast chiller.

The tart tin that's covered?

I'm really struggling with what
Sav's trying to communicate to me.

She's telling me to line
the tart case.

That's something
that I've never done.

And I do, you know,
with baking paper.

But I've got two little tart cases
into the blast freezer to get cold,

and I don't know why.

GILL: Now fold through the third
of the eggwhites.

Yep.

Make sure it's all incorporated
and there's no white.

How vibrant green is yours?

Does it look like the Hulk?

Yeah.
Great.

(LAUGHS) Hulk smash!

I'm sweating through my eyebrows
right now!

Ooh, hello! Great colour.

What are you making?

We're making a pandan Swiss roll
with a coconut cream.

Wowzers! I wonder if Lochy's
looks anything like that.

Yeah, that's the danger here today.

So Swiss roll is actually quite, uh,

may I say, a high risk dish.

Yeah.

I mean, what are you doing
right now is the critical point.

How you fold it, how light
or heavy handed you are

is going to determine
how much it rises...

Yep.
..how much it dries out.

Yep.
So many factors.

Yep. Stop!

Don't freak me out.

I'm just gonna call it.

I think a Swiss roll
is hard at the best of times.

So you've really set yourself up
for a challenge.

Don't tell Lochy that.
But good luck.

Thank you. Thanks, Poh.

Poh tells me that there's

so many things that can go wrong
with a Swiss roll, and she's right.

This dish isn't easy. It's quite
complex, naturally, but...

Remember, gently folding, Lochy.

..I trust myself to be able
to really communicate with Lochy

and instruct him
in the best way possible.

But I also trust Lochy
and his ability.

I'm about to pour into the tray.
Correct.

Let's hope that great minds
think alike.

You have 30 minutes left.

ANDY: Here we go!

Go, guys!

We got time
to get these cooked, Sav?

30 minutes to go,
um, the tart shells

are still not in the oven yet.

I'm starting to worry.

Pezz, take your tart out
and put your other tart tin

on top so it holds the shape.
Alright.

Was I supposed to have had
the pastry in there?

What?

Was I supposed to have
the pastry in there?

Yeah.

Sorry, I haven't got my pastry
in there yet.

I just had it in there.
I wondered why you were cooling it.

Give me two secs.

The tart needs at least 18 minutes
for that first bake.

I am so stressed
looking up at the clock,

because there's barely any time left
to bake the tart

and to actually fill the tart.

I wondered why that went in there.

Pezza, it needs to go into the oven
in the next minute.

Have you got yours in yet, Sav?

Yeah, mine's in now.

Sorry, Sav.

Lochy.

Look, look, look, look.

How are we looking, Lochy?

Yeah. I'm in even as I can be
right now.

Are we going to put in?
Yeah.

ALEX: So loud.

Who's got the biggest gob
as voice?

Lochy.

Got it.
Not Pezza?

No. Definitely not.

Pezza, no, as a butcher.

Pezza is really quiet today.

Oi! Oi! Oi! (LAUGHS)

So, I think Gill and I are
commuting...communicating better

than anybody else right now
'cause we are...

Lochy!
..yelling hard.

My strategy is go loud
to get Gill's attention

and make sure that everything
that I'm saying back to Gill,

that she can easily hear
and pick up.

Are you ready, Lochy?

Yeah. Going into oven now. It's in.

Lochy, shut up! You're so loud!

Atmosphere in this kitchen right now

is the loudest it's ever been
and the most chaotic.

It's in, Sav.

OK, that.

And then 15 regular cream.
Yep.

So now we're doing
the salted caramel, brother.

It's going in high heat.
Yep, nice.

Small saucepan, Pezza. 100 mils
of cream and 100 mils of milk.

What was that, Sav?

(SPEAKS INDISTINCTLY)
Nat?

Just keep moving it around the pan.

Yep.

Get...get a ruler.

There's a ruler next to you.

My God.

Oh!

OK. Can I clean bench right now?

Clean bench. Go.

LACHLAN: So you have to be
the loudest in the room

to make sure that your dish
is going to be identical.

Gilly. Gilly.

Sorry, what did you say, Lochs?
Because I'm deaf.

Poh and I have been down
one side of the wall.

Adriano, you and Andy
have been down the other.

Shall we compare notes?

ANDY: Yeah, let's do it.
Let's start at Purple.

I think they've got
a great strategy.

Sumeet, take your pistachios

out of the oven.
SUMEET: Yep.

For me, the smartest thing they did
was collaborate on the dish.

And they're setting it
in a ring mould as well,

which I think is also
very smart for presentation.

So I think, basically, all of
the things that we said

would make a good dish,
they're actually doing it.

Yeah! Hoo-hoo!

Gill and Lochy, so loud!

What we're going to do is get
a small bowl for our coconut.

You know what I reckon
Lochy's strategy is?

Which coconut?

Just drown everyone else out.

Make it harder for them
to communicate.

POH: In terms of a Swiss roll...

OK.
Yes. Right here.

..I'm worried about that
because there's so much propensity

for a different result.

One might have a really good rise,
one might have a really flat rise.

And then rolling that is so tricky.
Yeah.

Even the best home bakers will,
you know, cop a crack.

Mix that really well, Pezza.

You should have, like,
a chocolate paste.

Turquoise Team - Sav and Pezza.

Pezza's just playing
the apprentice today.

They're doing, like,
a chocolate and cherry tart.

My thing with a tart,

which is a problem
that me and Reece had,

is that there is nowhere to hide.

So, 50, butter, 100, cream.

And then further down,
the boys in pink.

So they're going to do
like a meringue nest,

which they've both got in the oven,
and they look pretty similar.

Pretty similar. Yeah.

You were up on the gantry,
Jean-Christophe.

What did you see with
your bird's eye view?

Alors, two things.
Lochy is the best transmitter.
Yeah.

And I think Pezza is probably
the one

who has the most difficulty
to receive messages.

Where are you, Sav?
Pezza, check on the tart, please!

We're cutting it close
with the timing of the tart.

The tart's in the oven.

I'm working on
my chocolate creme pat.

So we have all of the tart
components ready to play.

Sav, my tart doesn't look good!

What's wrong with it?
Oh, the tart shell.

She wanted me to put the,
this thing in on top of it,

and when I've gone to pull it out,

it's just cracked the side wall
of the tart shell. So...

My tart shell is crumbled
on the outside.

And, for me, that means we're
in real trouble

for getting identical dishes.

POH: Twins Challenge
means double trouble!

You have 20 minutes to go.

(CHEERING)

Oh! Hello.

Pezza, you need to put
the chocolate mixture

into a small baking pan!
With you, Sav!

Now we're going to add in some salt.

Yeah, it looks awesome.

Half teaspoon. Got you.

(LOUD SHOUTING IN BACKGROUND)
(SIGHS) This guy!

Sumeet, how's yours tasting?

It's tasting really nice.

Oh, yeah.

Tastes so good!

We've got the pistachios
already roasted

and we've got the sticky rice
cooked.

My ice-cream is looking beautiful,

but it's also tasting pretty
incredible.

Just putting it in the dome.

And then I'm going to put it
in the freezer to set it.

So good.

Part of our strategy today is to
put the ice-cream into a dome mould

before we put it into
the blast freezer,

to ensure that the amount
of ice-cream

that she puts on the plate
is exactly the same as

what I'm going to put on the plate.

Sumeet! My ice-cream's
in the blast chiller.

Yep. Got it.

Clean bench. What's next?

Get your air fryer out.
Yep.

So it's close to the power point.

Oh, well, yeah, that's obvious.
(LAUGHS)

The cake is currently cooking
in the oven.

The coconut cream is done.

Time for the air fryer component.

What setting are you going to use?

Um, honestly, I don't know.

So I'm going to roll with
180 air fry.

Don't we want bake?

I don't know. I haven't used it
before. What do you reckon?

Well, essentially just use
it like an oven, yeah?

Yeah, but isn't an air fry
better?

Max, crisp, air fry, roast!
Oh, my God.

We're looking at this air fryer.

It's kind of like a spaceship
right now.

Do we just bake it instead of
trying to fry it?

It is the most simple appliance
that is on our bench right now,

but it's really not
the most simple task.

I reckon we go bake, 180, though.

Change the temp.
Bake 180?
Yep.

One shredded coconut
and one teaspoon of the salt.

How long do you want to put
it in for, Gill?

Um, I've never used it before.
So let's say five minutes.

Bake at 180.

Yep. Got it on bake, 180,
five minutes. Done.

Whether you like it or not,
you've only got 15 minutes to go!

Let's go, guys!

We're making a key lime pie pavlova.

Uh, the salted caramel is done.

The crumb is done.
The curd is done.

Meringues are coming out
of the oven.

Uh, just be careful not to,
like, break it, dude.

But they should be hard
on the outside, which mine are.

Aren't?
Are.

Time to get the meringues off
the baking tray.

And we have to be super careful
'cause they're really delicate.

It's really tricky.

It just hasn't had enough time
to cool down in the oven.

But we just have to get something
on the plate.

I'm using an offset spatula

to just bring it away
from the bottom.

Just make sure you're really careful
with this meringue, yeah?

This meringue, it's the most
important element of this dish.

Yeah, she's pretty stuck
to the paper.

Just be really careful
with it, mate.

If we're going to have any chance
of winning immunity today,

our meringues need to look
identical.

And that means a crispy meringue.

I know that my meringue
is super crispy on the outside,

and I'm really hoping
that Harry's is the same.

Darrsh?

Mine's cracking in the centre.

Just try and get it onto the plate.
Yeah?

Right now, I'm stressed,
as my meringue is cracking,

seems super delicate.
It's crumbling.

It's sticking to the spatula.

My first one's dead, mate.

My pretty meringue, the one
that I was really wanting to use,

it's just fallen to pieces.

I can't use it.

Just try and keep it together.
Yeah?

If I can't get
this last meringue off

and onto my plate
without breaking it,

there's a good chance that Darrsh
and I are in Sunday's elimination.

How are you going, Harry?
Oh, man!

Oh, man.

How's it going, Harry?

I don't even know if
I'm breathing right now.

I'm just completely focused
on getting this meringue off

and onto the plate.

Darrsh, the middle's fallen out
of it.

We just need it on the plate.

There's a little hole in the middle,

but as long as the filling stays
in the nest, it should be fine.

How are you going, mate?
Yeah. Good, mate.

I'm just patching it up with
the other one that fell apart.

Nice, nice.

OK. Coconut is done.
Check your coconut.

Just taste yours first.

Oh, Lochy! It's salty.
It's way too salty!

For the coconut cream filling,

we've toasted coconut
in the air fryer,

but we need to pivot right now

because that salted coconut
is not going in that cream.

But benefit of the air fryer today
is that it works quick.

Do you want to just
put another batch in, no salt?

Batch in. No salt.

180 for four minutes, though.

Temp, four minutes.

Coconut in four minutes.

Can you get the green plate
with limes?

Yeah. Perfect.

And then get the turquoise bowl.

Minutes left to go,
and we're ready to plate up.

Did you ever watch Teletubbies?

No.

Did you just say Teletubby?

Basically, picture the sun
with the white centre.

It's very important to get
the plating done perfectly,

but I'm trying to listen to every
detail that she's telling me.

And she talks about this
Teletubby sun.

I don't know what
a Teletubby sun looks like.

'Cause my kids are 18.

White is the rice in the middle,
the mangoes around it?

Yeah, yeah.

The thing that I'm worried most
about this cook

is that plating is like an art form.

It is so subjective.

Sumeet! Let's fan the mango out.

I'm really worried about
the plating,

because even if I tell Sumeet
to do one thing,

she could be doing something else
completely different.

I've never made this before.

I think that's way too many mangoes.

Hello, whoever, behind the wall,
five minutes to go!

Whoo-hoo! (APPLAUSE)

Time is running out.

We need to assemble this Swiss roll.

We need to work quickly here

because we don't want that cake
to get too cool.

We want it warm enough
so it's workable.

OK, now, how do we start rolling?
What way do you want to go?

Do you want to go short ways
or long ways? Short ways?

We're rolling the short end.
OK.

So I'm just going to start
lifting it up,

separating it
and then start rolling.
Yep.

Start rolling,
and I think I'm rolling

how this pandan sponge
is meant to be rolling.

But I've never made
a Swiss roll before.

I have no idea
what it's meant to look like.

I just hope Gill's looks like mine
or mine looks like Gill's.

Come on, Lochy, we need to work
quick!

Because there's two spots
for immunity

riding on this dish right now.

My sponge is rolled!

OK.

Want a taste, mate?

I think it's pretty good.

Sav's recipe if it's no good.

Blame her!
(LAUGHS)

Hey, Sav!

When you put this chocolate on top,

are you going to put it level
all over the top?

Is that the plan?
Correct, yeah.

So, cherry first, then chocolate.
Yeah?

My tart shell is crumbled on
the outside.

So we've just got to make sure

that we're putting everything
on the plate exactly the same,

or we won't have a shot at immunity.

Pez, make sure you've got

the cherries on the edge of
the tart.

This is why Pezza doesn't do
desserts.

Let me know once you're done.

DARRSH: Harry.
Yes?

One tablespoon of lime curd
is going in the middle.

This is the moment of the cook.

Because we could have cooked
all our elements exactly the same.

But if we stuff up our ratios
and how we plate them

and present them, our dishes won't
look and taste the same.

Cream's out of the fridge?
Yep.

One heaped, two spoons,
so it's covering the curd.

Yep.

Tablespoon of the crumb.

And let's just scatter it
over the entire thing.

Yeah?
Yep. OK. Done.

Time to listen up.

One minute to go.

(ALL SHOUT ENCOURAGEMENT)

Keep going, Pezza!

Let's put the same number of flowers
on the coconut rice

and the mangoes on the plate.

Let's do five.
Done.

Lochy, you use your ruler...
Yep?

..to go down the centre of the cake.

Because we're going to dust on
some icing sugar.

Are you going over the whole plate?
Yep.

Righto, twins.
Get those cloches ready.

10...
JUDGES: Nine, eight, seven

six, five, four, three, two, one.

Cloches on.

(CHEERING)

Well done, brother.
Well done, mate!

Well done, well done.

If nothing, I think this team wins
'loudest of the day' -

Gill and Lochy. Yellow team.

Hey!

I'm nervous for you.

I'm nervous, too.

Should we hold hands?

I'm scared.
Oh.

Gill, I think it's fair to say

that you were the leader
on this dish.
Yeah.

Would you like to describe
what it is?

Uh, today we've made a pandan

and toasted coconut cream
Swiss roll.

Are you guys ready to see
what's under there?

Yeah.
Yeah, yeah.

My God, Lochy!

(ALL EXCLAIM)

Hello!

You even put them the same...

Where the decoration fell
a little bit short

was with the extreme generosity
of that icing sugar from Lochy.

Gill, as a person who was giving
the direction, what do you think?

The shape, the colour.

It looks great.

I'm proud of us.

Let's taste.
Let's start with Gill.

So this is Lochy's dish.

Lochy and Gill.

Your cream,
your coconut cream was fantastic.

Nice and light
with a bit of richness.

And you can enjoy
the roasted coconut.

So that was superb.

Really balanced with the sponge,

the cream and the coconut.

You've actually both
really worked together

to the point where you managed
to execute a fantastic job

and also annoyed your neighbours,
I believe.

Sorry, guys.

I think you guys have done
a really fabulous job.

The flavours
are pretty much identical

and the colour
is almost identical as well.

So you guys make a really good team
and it shows in this dish.

Gill and Lochy, I think you've done
an epic, epic job here.

I think it's smart as well,
going with a bright colour.

There is a slight difference,
but, you know,

if you're standing back there
or something,

you wouldn't tell really.

Using those
South-East Asian flavours together,

Pandan and coconut,

you know, it's a match
made in heaven.

Uh, Lochy, like, you had no idea.

And to make a roll cake like that,

the texture of the sponge
is fantastic.

I think you both did a great job,

'cause the end result is amazing.

POH: I love that little bit
of texture of the toasted coconut.

So good use of the air fryer,

which I know was wigging
both of you out.

GILLIAN: (LAUGHS) Yeah.
Beautiful job.

I think you guys
are in for a bit of a shot today.

We'll see what else is to come,

but well done on both communication
and on both receiving.

Well done.

(CHEERING AND APPLAUSE)

Come on down, Turquoise team -
Sav and Pezza.

Good luck.

Sorry, Sav.

I thought I was gonna drop it.

And biggest problem today
is that I couldn't hear Sav.

So I'm just thinking,
"I hope this looks just like hers."

Pezza, Sav, what's the name
of your dish?

Well, it's a chopped cherry tart.

Uh, just chocolate, cherries
in a tart.

How confident are we that the dishes
look and taste identical?

You can answer that one.

I got no confidence, Sav.

(ALL LAUGH)

Wow.

I could never make anything
look like Sav.

Are you guys ready
to see what's under there?

That's nerve-racking, isn't it?

ANNOUNCER: In the mood to cook?

Grab your aprons

and try these delicious
MasterChef-approved recipes

on 10Play.

(ALL LAUGH)

I asked you, was it supposed
to be on the tart

and you said around the outside.

Yeah, on the outside of the tart.

ANDY: What do you think
looks better, Pezza?

Oh, mine looks heaps better.
(LAUGHTER)

At least you know next time, Sav.
Well, that's true.

It's been a learning experience
for me.

Let's try Pezza's.

So obviously it's a little bit

of a Tweedledee-Tweedledum situation.
(LAUGHS)

The pastry is incredibly short.

It's almost like a shortbread.

Sav, yours has more of a cook on it,
so it's crunchier,

whereas, Pezza, yours,

the base in particular
is a little bit on the raw side.

So you're getting a little bit
of that floury texture.

JEAN-CHRISTOPHE: Your lining
is definitely not right.

So you should see the edges
ondule-ing on the side

which appear on Sav's dish
and not on yours.

So technically you didn't
even follow the same steps

to make your crust.

Sav, I think your creme pat

is a lot smoother and silkier
than yours, Pezza,

but yours does taste more chocolatey,

so the perfect combination
would have been

somewhere in the middle
of the two.

Overall, look,
I think it's a classic flavour.

You just missed some points.

I would love more cherry.

Um, but I think, you know,
great...great to get something up.

You know, it's difficult
talking through the walls.

Yeah.

The concept of the dish
is like the hardest

you could possibly think of to do.
Sorry.

Poh and Reece,
who are like bake buddies,

they couldn't get a tart identical
in this very challenge.

And you asked a guy

who not only sells sausages
for a living,

but he has them connected as fingers

to try and be beautiful and dainty

and push pastry into a mould.

It was an uphill battle
from the beginning,

and I'm...I'm actually amazed

that you got that close,
both of you.

Thanks, guys.

Good job.

Sorry, Pez.
On ya, Savvy.

That's what I get
for trying to make a tart.

The boys in Pink. Let's go.

HARRY:
Darrsh is a great dessert cook

and he deserves to have immunity
from the next elimination.

Hey!
Hey!

So I really hope I've done Darrsh
proud and done his dish justice.

Righto, lads. Let's be real.

How confident are you both

that what is under there
is similar in both look and taste?

Pretty confident.
Yeah, I'm pretty confident, too.

Darrsh did an epic job
of driving the team

and hopefully I did everything
that he said.

What is under here?

It's a key lime meringue pie.

Perfect.
Yeah.

(ALL LAUGH)

Righto, well, we're all keen
to see what's under here.

What about you boys?

Yep.
Let's do it.

(CHEERING)

Yes, mate!

Good on ya.

Not bad.

Pretty close.

POH: You guys have nearly got
them identical.

I would just say that one of you
is a bit more innie than outie.

(ALL LAUGH)

ANDY: We've tasted Darrsh's,
let's hoe into Harry's.

Cool.

Looks -
I think it was a decent effort.

Darrsh, your meringue
is crispy on the outside

and fluffy on the inside.

However, Harry, yours is sticky as

and it hasn't got crispy at all.

And I could understand
where your brains were going.

Let's do a meringue.
We should be able to execute that.

Let's do a curd.

They're all pretty simple
baking elements,

but they all require instincts.

And your instincts
are obviously, like, on-point,

whereas Harry,
especially the meringue part,

You've left a bit of a hole there,
mate.

I think you guys
did a pretty good job.

I mean, you can definitely tell
that these are the same dish.

It just comes down to the meringue.

If I was going to say
my perfect dish

out of the two of you,

I think Darrsh's meringue
with Harry's fillings

for me would be a perfect finish.

Harry, your curd is so creamy,
it's on-point.

No worries. Thanks.

Good luck, mate.
(CHEERING AND APPLAUSE)

OK, next up, the ladies in Purple.
Let's go.

(CHEERING AND APPLAUSE)

Hello.
Hey!

What was the strategy
between you two?

My strategy was
to just leave no variables about.

So I didn't want, like,
any creme pat,

like, any whisking,
anything on the stove.

I didn't want anything in the oven.
I wanted everything timed.

Everything measured.

POH: Tell us what you've done.

Mango sticky rice,
cardamom ice-cream

and some pistachio crumb.

What should it look like?

It should look like...
Teletubbies' sun.

That was one of
the worst descriptions

I've ever heard.

Shall we do this?

Oh, my gosh. OK.

I'm so nervous.
This is nervous.

Duh-duh-duh!

Hands on cloches, please.

Oh, my gosh. OK.

I'm so nervous.
This is nervous.

ALL: Oh!

Oh, wow!

(SHRIEKS AND CHEERING)

Oh, my gosh!

ANDY: Well, that's pretty good.

Ooh la la.

SOFIA: You should be thrilled

because these look
pretty much identical.

Clever.
Clever with your moulds.

Even...

You didn't even leave
the scoop of the ice-cream to chance.

It's so cool.

ANDY: Can't wait to try it.

Let's go the other way.
Sure.

For me, the success about
this challenge was collaboration.

Apart from the shape of the mango,
if we're nit-picking,

and a little bit more coconut cream
on yours, Sumeet,

like, they're pretty much identical.

I think you girls
did such a good job.

JEAN-CHRISTOPHE: Nat and Sumeet.

This is what I call parallel.

You've managed to demonstrate

that you don't have to shout
in a kitchen

to achieve
something in common together.

So, well done.

Very, very similar visually,

texture and taste.

Ladies, I think
absolutely cracking dish.

I think it's a great choice.

I like the way
you've used the moulds.

I think that's super smart.
Amazing dish.

(WHISPERS INDISTINCTLY)

As a whole dish,

I thought it ate beautifully.
I thought that

the cardamon ice-cream
was just such a beautiful companion

to a dish we all know and love,

and it did take it up a notch.

The flavour and the texture
of the rice were identical.

Uh, the ice-cream was identical
and incredibly delicious.

So that's a lovely fusion
of your friendship.

I love that. Brilliant effort.

Well, just goes to show

you don't have to be the loudest
to communicate the best.

Big round of applause.
Well done.

(CHEERING AND APPLAUSE)

SUMEET: Thanks.

The Twins Challenge delivers again.

Zumbo, how do you think they went?

Look, I think everyone did amazing.

You know, it's one
of the hardest things to do

is cooking without the person
next to you, right,

try and talk through a wall.

I mean, that just teaches you
another skill level in life as well.

You know, I think not even
just in cooking.

How to communicate.

Well done.

And keep...keep up
the great cooking.

Well, last immunity for the week.

Let's see whose twinning pair
was a winning pair.

Two teams were able
to divide and conquer today.

Lochy and Gill.

(CHEERING AND APPLAUSE)

And Nat and Sumeet.

(CHEERING AND APPLAUSE)

But one pair brought us two dishes
that we couldn't tell apart.

From the appearance to the flavours,
they were identical twins.

And that pair...

..was Nat and Sumeet!

(CHEERING AND APPLAUSE)

Thanks, guys.
Thank you, thank you.

Right. Lochy, Gill, Sav, Pezza,
Darrsh and Harry.

Sunday, one of you

will be unfortunately leaving
the competition.

Sweet Week, it can only mean
a bitter elimination.

So you've got to be ready
for this one.

Goodnight and see you on Sunday.

Ciao, everybody!

WOMAN: Well done, you!

Good job.

ANNOUNCER: Sunday night
on MasterChef Australia...

It's an elimination
fitting for Sweet Week.

I can feel the pressure
building inside me.

A taste test

with the macaron maestro himself.

I really can't tell what it is.

But for someone...

..it will be...

..an unsavoury finish.

Drumroll, please.

(DRUMROLL)

Captions by Red Bee Media